Quinoa Greek Salad

This recipe is thanks to Rose Reisman.  It's very tasty and very good for you.   And it keeps nicely for a couple days in the fridge, so it is an easy choice for packed lunches.

2 cups chicken or vegetable stock	1 1/2 tsp grated lemon zest
1 cup quinoa	1/4 cup freshly squeezed lemon juice
1 cup diced red and/or green bell pepper	2 Tbsp olive oil
and/or halved cherry tomatoes	1 tsp minced fresh garlic
1/2 cup diced English cucumber, skin on	1 tsp dried basil
1/4 cup chopped green onion	1/2 tsp dried oregano
1/4 cup sliced black olives	pinch of freshly ground black pepper
1/4 cup diced red onion
2/3 cup light feta cheese, crumbled

1. Bring the stock to a boil in a saucepan. Stir in the quinoa. Reduce the heat to medium-low, cover and cook for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Transfer to a large serving bowl and set aside to cool.
2. Add the red and/or green pepper and/or tomato, cucumber, green onion, olives, red onion and feta cheese to the cooled quinoa.
3. Whisk the lemon zest and juice, oil, garlic, dried basil, oregano and pepper in a small bowl. Pour the dressing over the quinoa mixture and toss to coat well. Garnish with fresh basil.